Alison Hotchkiss Holiday Party

Alison Events

This past November, I was invited to the Alison Hotchkiss Holiday party - it's a virtual who's who of holiday parties. I got to rub elbows with the best of the best of San Fransisco area wedding professionals. I'm so fancy! This party was nothing short of amazing. The decor, the food and the attendees left us visually inspired, gave us culinary satisfaction, and personal connections are priceless. Alison is the most gracious hosts and no detail was left undone and you'll just have to see for yourself how the night unfolded in the image gallery photographed by Braedon Flynn. Feast your eyes on this Moroccan inspired event and if you're a Bay Area bride, you might just find your team. We got the inside scoop all about the event from Alison Hotchkiss so read on!

About the Event

Every year Alison Hotchkiss hosts a "end of the wedding season" holiday event, usually in November or December. This year was very special as it was also the 15 year anniversary of Alison Hotchkiss. So in conjunction with over 10 local vendor sponsors Alison Hotchkiss planned a party to thank the vendors that had supported them throughout the last wedding season, while also celebrating 15 years of amazing events around the world. The event was held at a private estate in Healdsuburg California surrounded by lush woodlands, vineyards and gardens. While it rained on the event day, the bight colors of the event design and the warm spirits of the guests brought the event to life and created an unforgettable and celebratory mood!

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Alison Events

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About the Design

The design was inspired by the menu from Paula LeDuc Fine Catering. In early conversations with the catering team, we knew we wanted this event to feel fun and fresh and new, while also being delicious. One of the first ideas was family style dishes that could be shared around two long tables inside the barn; this conversation led to types of food that lent themselves to a successful family style service style, this is how we arrived at Moroccan. Moroccan food is spicy, complex and colorful, which is where Jesse Tombs of Alison Hotchkiss got most of his inspiration for the event decor. Jesse wanted the design to feel lively and celebratory while also having texture and layering of different textiles and fabrics. The floral design was inspired by a Moroccan market place, vibrant in color, texture and flowers. Anna from Loop Flowers mixed in market fruits and seed pods to add texture and depth to the overall design and color pallet. Linens from La Tavola were placed on tables and hung from the ceiling at varying heights to further the Moroccan marketplace vibe.

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Alison Events

About Alison Hotchkiss

We’re more than just a boutique event planning firm. We’re a global team with the creative capacity to design and execute an unforgettable party — whether a destination wedding, a corporate gig or a big-bash birthday. We believe in creating unique moments that inspire. What makes us different? We listen to you. Then we design and create distinctive events based on your specific needs and desires. We transform environments with our mix of solutions that integrate lighting, furnishings, linens and floral design—and we work with some of the best designers, fabricators and chefs in the business to bring experiences to life. We see our partners as more than just collaborators — they’re our friends. As are you.

Paula LeDuc Fine Catering

About The Menu:

Chef manned station: braised chicken tagine served over cauliflower couscous, roasted heirloom carrots, pickled raisins and spiced broth
The Dinner Celebration:
Plated first course: winter citrus salad with blood orange, grapefruit, navel orange and tangerine with rosewater infused dates, candied pecans and wild arugula
Family Style Entree:
toasted couscous with parsley, almond, basil
baharat spiced braised beef cheeks accented with luarel leaves and dried apricots
roasted parsnips
preserved orange butter, pomegranate, winter squashes
roasted with ras el hanout and lime finished with herbs braised halibut with spiced with coriander and lemon verbena, candied walnuts and a lemon vinaigrette

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